Grain Bill:
6 lbs. European 2 row Malt
3 lbs. Vienna Malt
1 Lb. Crystal Malt 20
1 lb. Carapils Malt
1 Lb. Wheat
.13 lb. Chocolate Malt
15 quarts of soft water for mash – in
For the best flavor use a triple Decoction Mash at:
109 degrees for 30 minutes
( Pull off 1/3 of the mash, heat to Boiling) and return to mash to raise temp to:
133 degrees for 45 minutes
( Pull off 1/3 of the mash, heat to Boiling) and return to mash to raise temp to:
155 degrees for 1 hour
Heat mash to 165 degrees and hold for 5 minutes then sparge to obtain 6.5 gallons of wort
Boil wort 90 minutes adding hops per the following schedule:
30 minutes - 1 oz. Tettnanger (4% alpha acid)
60 minutes – 1 oz Saaz (3% alpha acid)
75 Minutes – ½ oz Saaz (3% alpha acid)
85 Minutes – ½ oz. Saaz (3% alpha acid)
Rapid cool to 52 degrees and add a starter of Wyeast Munich Lager Yeast #2308.
Ferment at 52° F for two weeks. Rack to secondary and age cold (36° F) for six to eight weeks. Preform a diacetyl rest by allowing to temperature to rise to 65°for 3 days.
Krausen with ½ gallon Fresh wort, bottle, and condition at 46° F or below for four months.
Serve and Enjoy!
That is outstanding.....I've never tried it, but I will now, ..Thanks so much....MORE PLEASE!